Neapolitan Herb Cheese Ball

Cheese Ball:Add all the cheese ball ingredients to a large bowl and mix with a spatula until well combined. Shape into a ball, cover and refrigerate at least up to 24 hours (at least 2 hours). Coating:Mix panko and Tuscan Herb Oil. When ready to serve, remove cheese ball from fridge, roll in panko mixture, pressing to adhere, until evenly coated. Baguette slices:Preheat oven to 425F. Line 1-2 large baking sheets with baguette slices. Brush top sides of slices with Tuscan Herb oil and flip all the slices so the olive oil is SIDE DOWN. Bake for 6-8 minutes or until slightly golden around the edges. Serve and enjoy!

Appetizers

Ingredients

FOR THE CHEESEBALL:

12 oz. cream cheese, room temperature

1/4 C sour cream
1 C mozzarella cheese, shredded
1/2 C parmesan cheese, grated

2 Roma tomatoes, chopped with seeds removed

1/2 C sun-dried tomatoes, chopped, rinsed, dried

1 T of The Olive Bin's Neapolitan Herb Balsamic Vinegar

1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp pepper

FOR THE COATING:
3/4 C panko breadcrumbs
1 T of The Olive Bin's Tuscan Herb Olive Oil

FOR THE BAGETTE SLICES:
1-2 baguettes, sliced into 1/2 “ slices
The Olive Bin's Tuscan Herb Olive Oil

Directions

Cheese Ball: Add all the cheese ball ingredients to a large bowl and mix with a spatula until well combined. Shape into a ball, cover and refrigerate at least up to 24 hours (at least 2 hours).
Coating: Mix panko and Tuscan Herb Oil. When ready to serve, remove cheese ball from fridge, roll in panko mixture, pressing to adhere, until evenly coated.
Baguette slices: Preheat oven to 425F. Line 1-2 large baking sheets with baguette slices. Brush top sides of slices with Tuscan Herb oil and flip all the slices so the olive oil is SIDE DOWN. Bake for 6-8 minutes or until slightly golden around the edges. Serve and enjoy!

Associated Products

Neapolitan Herb Dark Balsamic

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Tuscan Herb Olive Oil

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